Happy St. Patrick’s Day! I wanted to post today a recipe that was Irish inspired but not cliched and I hope this fits the bill!

We had this for lunch on Saturday but it would also make a great canape in small bites or for brunch / lunch any time. The recipe part is for the mayonnaise, a really simple easy way to liven up typical Smoked Salmon on brown bread and with the addition of a small dollop of wild garlic pesto on top, it is heavenly!

As I’ve mentioned on here before, we live next to Marlay Park which has a great market every weekend, particularly the Saturday one… we try go every couple of weeks and now that it’s in season I always pick up a tub of wild garlic pesto from the Real Olive Co. stall.

Ingredients

Brown Soda Bread

Smoked Salmon

Lemon wedges

Wild Garlic Pesto

For the Mayonnaise:

2 egg yolks

1 Tsp English Mustard

Salt & Pepper

2 Tbsp White Wine, Rose or Cider Vinegar

50ml Olive Oil (as good quality as you have) (you can add more oil if you wish – I like it at this consistency in this recipe)

Chives, finely chopped

Zest and juice of 1 lemon

In a bowl, add the egg yolks, mustard, vinegar and grind of salt & pepper. With an electric whisk, whisk the yolk mixture and very slowly start to add the oil, mixing all the time. When the oil is added, taste and season as required with salt, pepper or more vinegar. Stir in the lemon zest and juice and chopped chives. Chill in the fridge until needed.

Slice the brown soda bread, spread a spoon of the mayo onto the bread and put the smoked salmon on top. Then place a small spoonful of the wild garlic pesto on the salmon. Slice a lemon into wedges and squeeze over the top.